Skip to main content
SpringerLink
Log in

Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing

  • Original Article
  • Published:
Journal of Food Science and Technology Aims and scope Submit manuscript

Abstract

The microbial community diversity and succession of Chinese Sichuan sausages during the spontaneous fermentation were demonstrated using high-throughput sequencing technology. The bacterial diversity was abundant and the succession of bacterial community along the direction of Lactobacillus spp. increased and Weissella spp. decreased. While fungal diversity was single and trace fungal population was detected. The core functional microbiota were lactic acid bacteria, including Lactobacillus spp., Weissella spp. and Pediococcus spp. In initial fermentation, Weissella spp. was the dominant bacteria and its relative abundance was 49.84%, but then its relative abundance decreased to 11.96% during fermentation before recovering to 26.74% at the end of fermentation. Meanwhile, Lactobacillus spp. rose from 24.70 to 55.74% and became the dominant genus. Moreover, Pediococcus spp. increased from 0.06 to 18.05% on day 20 but then decreased to 1.89% on day 30. These results revealed that the primary microorganisms contributing to spontaneous fermentation of Chinese Sichuan sausages were bacteria, while eukaryotic microorganisms such as yeast scarcely contributed to fermentation.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5

Similar content being viewed by others

References

  • Cano-García L, Rivera-Jiménez S, Belloch C, Flores M (2013) Generation of aroma compounds in a fermented sausage meat model system by Debaryomyces hansenii strains. Food Chem 18(151):364–373

    Google Scholar 

  • Caporaso JG, Kuczynski J, Stombaugh J, Bittinger K, Bushman F (2010) QIIME allows integration and analysis of high-throughput community sequencing data. Nat Methods 7:335–336

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Carmen PM, Mas A (2016) Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing. LWT Food Sci Technol 72:317–321

    Article  CAS  Google Scholar 

  • Chen X, Li JP, Zhou T, Li JC, Yang JN, Chen WH, Xiong YL (2016) Two efficient nitrite-reducing Lactobacillus strains isolated from traditional fermented pork (Nanx Wudl) as competitive starter cultures for Chinese fermented dry sausage. Meat Sci 121:302–309

    Article  CAS  PubMed  Google Scholar 

  • Corbiére Morot-Bizot S, Leroy S, Talon R (2007) Monitoring of staphylococcal starters in two French processing plants manufacturing dry fermented sausages. J Appl Microbiol 102:238–244

    Article  CAS  PubMed  Google Scholar 

  • Corral S, Salvador A, Carmela B, Mónica F (2014) Effect of fat and salt reduction on the sensory quality of slow fermented sausages inoculated with Debaryomyces hansenii yeast. Food Control 45:1–7

    Article  CAS  Google Scholar 

  • Dalmasso A, Maria DSR, Civera T, Pattono D, Cardazzo B, Bottero MT (2016) Characterization of microbiota in Plaisentif cheese by high-throughput sequencing. LWT Food Sci Technol 69:490–496

    Article  CAS  Google Scholar 

  • Dixon P (2003) Vegan, a package of R functions for community ecology. J Veg Sci 14:927–930

    Article  Google Scholar 

  • Edgar RC (2010) Search and clustering orders of magnitude faster than BLAST. Bioinformatics 26:2460–2461

    Article  CAS  PubMed  Google Scholar 

  • Essid I, Hassouna M (2013) Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage. Food Control 32:707–714

    Article  CAS  Google Scholar 

  • Gao YR, Da Li P, Liu XY (2014) Bacteriocin-producing Lactobacillus sakei C2 as starter culture in fermented sausages. Food Control 35(1):1–6

    Article  CAS  Google Scholar 

  • Georgieva R, Iliev I, Haertle T, Chobert JM, Ivanova I, Danova S (2009) Technological properties of candidate probiotic Lactobacillus plantarum strains. Int Dairy J 19:696–702

    Article  CAS  Google Scholar 

  • Greppi A, Ferrocino I, La SA, Rantsiou K, Ercolini D, Cocolin L (2015) Monitoring of the microbiota of fermented sausages by culture independent rRNA based approaches. Int J Food Microbiol 212:67–75

    Article  CAS  PubMed  Google Scholar 

  • Grice EA, Kong HH, Conlan S, Deming CB, Davis J, Young AC (2009) Topographical and temporal diversity of the human skin microbiome. Science 324:1190–1192

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Hu Y, Xia W, Liu X (2007) Changes in biogenic amines in fermented silver carp sausages inoculated with mixed starter cultures. Food Chem 104:188–195

    Article  CAS  Google Scholar 

  • Jiang XT, Peng X, Deng GH, Sheng HF, Wang Y, Zhou HW, Tem NF (2013) Illumina sequencing of 16S rRNA tag revealed spatial variations of bacterial communities in a mangrove wetland. Microb Ecol 66:96–104

    Article  PubMed  Google Scholar 

  • Leroy F, Verluyten J, De Vuyst L (2006) Functional meat starter cultures for improved sausage fermentation. Int J Food Microbiol 106:270–285

    Article  PubMed  Google Scholar 

  • Liang HP, Chen HY, Zhang WX, Yu CX, Jia CF, Lin XP (2018) Investigation on microbial diversity of industrial Zhacai paocai during fermentation using high-throughput sequencing and their functional characterization. LWT Food Sci Technol 91:460–466

    Article  CAS  Google Scholar 

  • Liu DC, Wu SW, Tan FJ (2010) Effects of addition of anka rice on the qualities of low-nitrite Chinese sausages. Food Chem 118(2):245–250

    Article  CAS  Google Scholar 

  • Liu WR, Yang DH, Chen WJ, Gu X (2017) High-throughput sequencing-based microbial characterization of size fractionated biomass in an anoxic anammox reactor for low-strength wastewater at low temperatures. Biores Technol 231:45–52

    Article  CAS  Google Scholar 

  • Lorenzo JM, Gomez M, Fonseca S (2014) Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausage. Food Control 46:382–389

    Article  CAS  Google Scholar 

  • Luckow T, Delahunty C (2004) Which juice is ‘healthier’? A consumer study of probiotic non-dairy juice drinks. Food Qual Prefer 15:751–759

    Article  Google Scholar 

  • Mago R, Simkova H, Brown-Guedira G, Breen J, Jin Y, Singh R, Appels R, Lagudah ES, Ellis J, Dolezel J, Spielmeye W (2011) An accurate DNA marker assay for stem rust resistance gene Sr2 in wheat. Theor Appl Genet 122(4):735–744

    Article  CAS  PubMed  Google Scholar 

  • Mauriello G, Casaburi A, Blaiotta G, Villani F (2004) Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy. Meat Sci 67(1):149–158

    Article  CAS  PubMed  Google Scholar 

  • Núñez F, Lara MS, Peromingo B, Delgado J, Sánchez-Montero L, Andrade MJ (2014) Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages. Food Microbiol 46:114–120

    Article  CAS  PubMed  Google Scholar 

  • Połka J, Rebecchi A, Pisacane V, Morelli L, Puglisi E (2015) Bacterial diversity in typical Italian salami at different ripening stages as revealed by high-throughput sequencing of 16S rRNA amplicons. Food Microbiol 46:342–356

    Article  CAS  PubMed  Google Scholar 

  • Quigley L, Sullivan O, Beresford TP, Ross RP, Fitzgerald GF, Cotter PD (2012) High-throughput sequencing for detection of subpopulations of bacteria not previously associated with artisanal cheeses. Appl Environ Microbiol 78:5717–5723

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Rebecchi A, Pisacane V, Miragoli F, Polka J, Falasconi I, Morelli L, Puglisi E (2015) High-throughput assessment of bacterial ecology in hog, cow and ovine casings used in sausages production. Int J Food Microbiol 212:49–59

    Article  PubMed  Google Scholar 

  • Ruiz-Moyano S, Martın A, Benito MJ, Hernandez A, Casquete R, Cordoba MG (2011) Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages. Food Microbiol 28:839–847

    Article  CAS  PubMed  Google Scholar 

  • Rundell EA, Banta LM, Ward DV, Watts CD, Birren B, Esteban DJ (2014) 16S rRNA gene survey of microbial communities in winogradsky columns. PLoS ONE 9(8):104–134

    Article  CAS  Google Scholar 

  • R Development Core Team (2011) R: a language and environment for statistical computing, reference index version 2.14.1. R Foundation for Statistical Computing

  • Ubeda C, Ying T, Jenq RR, Equinda MJ, Son T (2010) Vancomycin-resistant Enterococcus domination of intestinal microbiota is enabled by antibiotic treatment in mice and precedes bloodstream invasion in humans. J Clin Investig 120(12):4332–4341

    Article  CAS  PubMed  PubMed Central  Google Scholar 

  • Wang XH, Ren HY, Liu DY, Zhu WY, Wang W (2013) Effects of inoculating Lactobacillus sakei starter cultures on the microbiological quality and nitrite depletion of Chinese fermented sausages. Food Control 32(2):591–596

    Article  CAS  Google Scholar 

  • Wang XH, Ren HY, Wang W, Xie ZJ (2016) Effects of a starter culture on histamine reduction, nitrite depletion and oxidative stability of fermented sausages. J Food Saf 36(2):195–202

    Article  CAS  Google Scholar 

  • Wang XH, Zhan YL, Ren HY, Zhan Y (2018) Comparison of bacterial diversity profiles and microbial safety assessment of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage by high-throughput sequencing. LWT Food Sin Technol 90:108–115

    Article  CAS  Google Scholar 

  • Yang L, Yang HL, Tu ZC, Wang XL (2016) High-throughput sequencing of microbial community diversity and dynamics during douchi fermentation. PLoS ONE 11(12):e0168

    Google Scholar 

  • Zhang XM, Yang Y, Liu SL, Qin W, Li C, Pu B (2009) Physico -chemical and microbial properties of Sichuan sausage during the ripening process. Food Ferment Ind 35(11):184–185

    CAS  Google Scholar 

Download references

Acknowledgements

The research was supported by the China Postdoctoral Science Foundation (2018M631103) and National Natural Science Foundation of China (31772093).

Author information

Authors and Affiliations

  1. Chengdu Institute of Biology, Chinese Academy of Sciences, Chengdu, 610041, Sichuan Province, China

    Xinhui Wang, Songhu Wang & Hai Zhao

  2. Meat-Processing Application Key Laboratory of Sichuan Province, Chengdu University, Chengdu, 610106, Sichuan Province, China

    Xinhui Wang

Authors
  1. Xinhui Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Songhu Wang
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hai Zhao
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Xinhui Wang.

Additional information

Publisher's Note

Springer Nature remains neutral with regard to jurisdictional claims in published maps and institutional affiliations.

Electronic supplementary material

Below is the link to the electronic supplementary material.

Supplementary material 1 (DOC 32 kb)

Supplementary material 2 (DOC 36 kb)

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Wang, X., Wang, S. & Zhao, H. Unraveling microbial community diversity and succession of Chinese Sichuan sausages during spontaneous fermentation by high-throughput sequencing. J Food Sci Technol 56, 3254–3263 (2019). https://doi.org/10.1007/s13197-019-03781-y

Download citation

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s13197-019-03781-y

Keywords

Search

Navigation